Tammy Pierce
@piercemagictam
Fermented Sauerkraut at Home
This homemade fermented sauerkraut is a tangy and crunchy addition to any meal. Made with just cabbage, salt, and caraway seeds, it's a simple and healthy way to enjoy the benefits of fermented foods. Perfect for sandwiches, salads, or as a side dish, this sauerkraut is easy to make and packed with flavor.
Details
- Cuisine:german
- Diet:vegan
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:3
- Views:8
Recipe Information
- Prep time35 min.
- Total time35 min.
- Servings8
Ingredients
- 2 medium heads, quartered
- 1/2 cup, or as needed
- 2 tablespoons, or to taste
Cooking Instructions
Follow our step-by-step guide on how to make Fermented Sauerkraut at Home.
Step 1
Start by removing the core from your cabbage heads and finely shredding the cabbage.
Step 2
In a large bowl, take half of the shredded cabbage and sprinkle it with half of the salt.
Step 3
Now, get your hands in there! Massage and squeeze the cabbage for several minutes until it softens and starts to release its moisture.
Step 4
Repeat this process with the remaining cabbage and salt.
Step 5
Once you’ve finished, let the cabbage sit at room temperature for about 8 hours or, for best results, overnight.
Step 6
While the cabbage is resting, it’s time to prepare your jars.
Step 7
Check two 1-liter jars for any cracks and make sure the lids are rust-free.
Step 8
To sterilize the jars, immerse them in simmering water for about 10 minutes.
Step 9
Don’t forget to wash the new lids and rings in warm, soapy water to keep everything clean and safe.
Step 10
After the cabbage has had its time to soften, give it a good squeeze to remove any excess liquid.
Step 11
Then, mix in the caraway seeds for that delightful flavor boost.
Step 12
Carefully transfer the cabbage mixture into your prepared jars, making sure to leave a little space at the top.
Step 13
Wipe the rims of the jars with a clean cloth to ensure a good seal, and then screw on the lids.
Step 14
Now comes the exciting part! Place the jars in a cool, dark spot on a towel, as they might leak during fermentation.
Step 15
Let your sauerkraut ferment for 2 to 3 weeks, tasting it periodically to find that perfect flavor you love.
Step 16
Once it’s reached your desired taste, pop the jars in the fridge to slow down the fermentation process.
Step 17
Your homemade sauerkraut will keep in the fridge for several months, ready to add a tangy crunch to your meals whenever you need it.
Step 18
Enjoy the journey of fermentation and the delicious results!.